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Carrot cake with pineapple and brown butter cream cheese frosting
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Carrot Cake With Pineapple Recipe

Carrot cake with pineapple, big chunks of carrots, toasted pecans and brown butter cream cheese frosting is the ultimate homestyle carrot cake!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 43 minutes
Total Time 55 minutes
Servings 8 cups
Calories 1855kcal

Ingredients

Cake Ingredients

  • 9 ounces All Purpose flour
  • 7 ounces granulated sugar
  • 7 ounces brown sugar
  • ½ teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger powdered
  • 5 ounces vegetable oil
  • 3 ounces butter melted
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 5 ounces candied pecans chopped
  • 3 ounces shredded coconut toasted
  • 8 ounces carrots grated (about 4-5 medium carrots)
  • 8 ounces pineapple drained and crushed
  • 1 whole ripe banana mashed or 4 oz unsweetened applesauce

Browned Butter

  • 12 ounces unsalted butter (after browning it should weigh about 10 ounces)

Cream Cheese Frosting

  • 16 ounces cream cheese room temperature
  • 6 ounces unsalted butter room temperature
  • 10 ounces brown butter softened butter consistency
  • 32 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract (optional)
  • ½ teaspoon salt

Instructions

Brown Butter

  • (It's best to do this the day before you bake) Place butter into a medium-sized saucepan over medium-high heat and bring to a simmer.
  • Whisk constantly (butter will foam up) and cook until the butter is a deep golden color
  • Pour the browned butter (do not strain) into a heat-proof container and let cool at room temperature overnight (or you can put it in the fridge to help speed up the process but stir every 20 minutes to prevent it from getting too hard. The butter needs to be soft but not melted.

Cake Instructions

  • IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe) 
  • Sift together flour, sugar, salt, baking soda and all the spices.
  • Mix together oil, melted butter, eggs and vanilla and blend into dry ingredients.
  • Add remaining ingredients and fold until combined.
  • Pour into three 8" cake pans that have been coated in cake goop (pan release). The layers will bake to about 1 ½" tall.
  • Bake at 350º F about 30 minutes. Test for doneness in multiple areas near the center with a tooth pick. If the tooth pick comes up dry with a few crumbs stuck to it, the cake is done. Let cakes cool in the pan for 15 minutes before turning out onto a cooling rack to cool the rest of the way. Cover with plastic wrap and chill before frosting. 

Cream Cheese Frosting

  • Cream the browned butter with the whisk attachment until smooth
  • Add in your softened cream cheese and whip together until smooth and no lumps are present
  • Slowly add in powdered sugar one cup at a time while mixing on medium until smooth
  • Add in your vanilla and orange extract and salt and mix until smooth.

Video

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all-purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
6. Brown your butter the day before baking and leave it at room temperature so that it's the right consistency for making buttercream the next day. 

Nutrition

Serving: 8ounces | Calories: 1855kcal | Carbohydrates: 209g | Protein: 13g | Fat: 112g | Saturated Fat: 69g | Cholesterol: 339mg | Sodium: 856mg | Potassium: 361mg | Fiber: 3g | Sugar: 177g | Vitamin A: 7542IU | Vitamin C: 15mg | Calcium: 148mg | Iron: 3mg